There are "bananas" and there are "bananas"...

I learn something every day here! This time I have been taught that there are different types of bananas, each with a different flavour and usage. There are bananas like the ones that I am used to (e.g. to be put in banana smoothies and banana bread) - these are called "bananos" (or "guineo maduro"). These bananas can be used in sweet dishes once they ripen and turn yellow (e.g. fruit salad). They can also be used when they are green and starchy - and when it is in this state, it is called "guineo verde" rather than "banano".   To make things a little more complicated...once the "guineo verde" has been cooked or boiled, it is called "cayeye"!  The picture in this post is of fresh-from-the-farm guineo verdes.







Cayeye para Desayunar (Green banana for breakfast)
1 peeled green banana
water
cheese (queso costeno if available) - (optional)
butter (optional)
chilli sauce/hot sauce (optional)

Boil a pot of water and throw in your guineo. Boil until the guineo is soft and hot in the middle. Remove the guineo and mash with a fork. Many costenos (people who live along the coast) eat their guineo with a knob of butter melted on top and some grated white costeno cheese (a bit like mozzarella). However, I prefer mine with a good dollop of chilli sauce. Delicious in the morning!

There is also another popular banana species here called "plantano" (plantain) - larger and longer than a usual banana. I have seen them cooked/baked/fried in a number of ways once they have ripened. You know they are "maduro" (mature and sweet) once their skin turns black and they are soft to touch.  However they too can be used when "verde" (green/unripe).  The second picture here shows the difference in size between a platnio (larger) and guineo (smaller).

Platanos verdes are used to make patacones (fried slices of platanos that are fried, smushed, and refried and turn out crunchy on the outside and soft on the inside) or tajadas (chips that you can have with dips or salsas). Patacones are very poplular along the Colombian Carribean coast. However, my favorite way to have Platano is baked in the oven once it has ripened (is "maduro").



Platano maduro al horno (Oven-baked ripe Plantino)
1 peeled ripe platano
butter or butter substitute
cheese (optional)
cinnamon (optional)
honey (optional)

Line a baking tray with baking paper, and set the oven to 180 degrees celcius . Slice your platano lengthways and place on the tray. Spread a knob of butter over the platano and (if you like) add your cinnamon, cheese, and/or honey. Bake in the oven for about 30-40 minutes (although it may be quicker/slower depending on the size of the banana). Serve warm!

NOTE: in Australia (in Brisbane at least), you can find platano in Asian green-grocer shops!